INGREDIENTS:
1 package of kelp noodles1 Tbsp baking soda
3 cups hot water
1 lemon, juiced
1 carton of Baby Bella mushrooms
½ yellow onion, chopped
2 Tbsp coconut aminos
1 Tbsp toasted sesame oil
1 red bell pepper, sliced
4 carrots, julienned
3 cups spinach
1 cup Napa cabbage, chopped
3 Tbsp sriracha
JF Spicy Salt, to taste
TOPPINGS:
Green onion, slicedFresno chili pepper, sliced
Fresh cilantro, chopped
1 medium boiled egg
PROCESS:
Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in 3 cups of hot water and mix well. Let soak for 10 minutes until tender, then drain.
In a large pan on medium high heat, sauté the mushrooms and yellow onion with the coconut aminos and toasted sesame oil. Let this cook for about 5 minutes, until the mushrooms cook down. Add the red bell pepper, carrots, spinach, and cabbage. Let sauté for a few minutes. Add in the sriracha. Season with JF Spicy Salt. Add the kelp noodles and mix well to combine.
Serve this with a medium boiled ‘jammy’ egg, sliced green onion, sliced fresno chili peppers, and fresh cilantro.